Tuesday, June 18, 2013

With strawberry season in full force, I was craving shortcake. I use homemade biscuits for my shortcake. That's the problem though, I don't really use a recipe for my biscuits. If you have a favorite recipe, it is fairly easy to change to gluten and dairy free. I replace the flour with King Arthur gluten free flour mix, add in baking powder, salt, xanthan gum, the smallest bit of sugar, some earth balance or shortening, and unsweetened almond milk. I don't roll out my biscuits as I'm usually only making a few. Instead I grab a bit of dough and pat it into the desired shape. Bake at 425 until just golden.

In the meantime, get the rest of your shortcake ingredients ready. Chop up some strawberries and add a teaspoon or so of sugar. Mix together and place in the fridge.

Tuesday, June 11, 2013

Eat between your favorite toasted gluten free bread (Rudi's multigrain is what I have on hand) smeared with some mayo (regular or vegan) and jalapeno jelly. I love this on a corn tortilla as well.

If you're unfamiliar with eggplant bacon, I can't recommend it enough. I've built off Post Punk Kitchen's Eggplant Bacon recipe to fit my individual tastes. I add some bourbon smoked paprika, fresh ground black pepper, and sorghum molasses to the mix, and bake the eggplant a tad longer than they do as I like it extra crispy.

Thursday, June 6, 2013

While I greatly enjoy corn pasta, I recently had a great craving for ravioli. Finding a ravioli that is gluten/dairy-free and vegetarian is more than a little difficult so making my own turned into the best option. I decided to combine a few recipes I saw online and came up with a new favorite.

Tuesday, June 4, 2013

One of my favorite quick go-to meals is rice noodles. I fix these at least once a week. This is a basic version but they are tasty with whatever mix-ins you prefer.

Ingredients:

Rice Vermicelli

Diced Bell Pepper

Chopped Garlic

Carrot Ribbons (use a vegetable peeler)

Tamari or gluten free soy sauce

Rice Vinegar

Sriracha

Canola Oil

Green Onions

Black Sesame Seeds

Chop up your veggies while bringing water to boil for your noodles. Throw those in for a couple of minutes and drain. Put your empty pot back on the burner, add a small amount of oil and stir fry your veggies (minus the green onions) until they soften a bit. At this point add a tablespoon or two, each, of the tamari and rice vinegar. Add a squirt of sriracha to taste. At this point, throw in the noodles and toss to combine. Dump onto a plate, top with the green onions, sesame seeds, and drizzle with as much sriracha as you can handle.

Monday, June 3, 2013

Blueberry muffins are a favorite of mine and finding a tasty version I can enjoy has been an ongoing task. I've reached happiness. The orange really makes these and I can see changing these with cranberries instead of blueberries, lemon instead of orange, etc. I think applesauce would work great in these as egg replacement if you're looking for a vegan recipe.

Preheat your oven to 375

Mix together:

2 cups gf flour mix (I use King Arthur)

3/4 cup sugar

2 tsp baking powder

1 tsp xanthan gum

1/2 tsp salt

1/2 cup earth balance

1/2 cup unsweetened almond milk

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups blueberries

zest of one whole orange

juice from half of that orange

Bake for 20 minutes in muffin tins using either a coating of oil or liners.